Napa Cabbage-Stewed Tofu
白菜炖豆腐 · bái cài dùn dòu fu
My grandmother in Jinan made this every winter solstice — she’d say, 'Cabbage warms the belly, tofu cools the lungs, and together they balance yin and yang like my marriage.' She stirred with a wooden spoon worn smooth by forty years.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- napa cabbage大白菜🛒 local400 g
- soft tofu嫩豆腐🏮 asian300 g
- scallions小葱🛒 local30 g
- dark soy sauce老抽🏮 asian5 ml
- sesame oil香油🏮 asian5 ml
- vegetable broth素高汤🛒 local300 ml
napa cabbage: Use inner, pale-yellow leaves for tenderness
soft tofu: Substitute silken tofu if soft tofu unavailable
vegetable broth: Use low-sodium store-bought or instant vegetable bouillon + water
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Instructions
1Core napa cabbage and chop into 3 cm wide ribbons. Rinse and drain well. Gently press excess water from tofu using paper towels — do not crumble.
豆腐吸水防汤澥
2Heat a nonstick or well-seasoned wok over medium-low heat. Add half the scallions (white parts only) and stir 30 seconds until aromatic.
葱白提底味，小火防焦
🔍 Look for Medium-low 30 秒 · 30 secondsVisual: 葱白段变软、香气弥漫White scallion pieces soften and release fragrance
You know it's right when: 无噼啪声，不焦黄No sizzling or browning
3Add cabbage and stir-fry 2 minutes until slightly wilted. Pour in vegetable broth and dark soy sauce. Bring to a gentle simmer.
先煸再炖，去生涩增甜
4Carefully slide tofu cubes into broth. Reduce heat to low, cover, and simmer 12 minutes — do not stir vigorously.
豆腐娇嫩，静焖保形
5Uncover, gently stir in remaining scallions and sesame oil. Simmer uncovered 2 more minutes to meld flavors.
最后淋香油，锁香提韵
🔍 Look for Medium-low 2 分钟 · 2 minutesVisual: 汤面浮油光，豆腐饱满不碎Broth glistens with oil sheen; tofu remains intact and plump
You know it's right when: 葱香扑鼻，热气升腾带香Aroma intensifies and steam carries scallion scent
Tips
- · Tofu absorbs flavor best when gently simmered — never boiled hard.
- · Reserve green scallion tops for garnish: they add freshness and color.
- · For deeper umami, add 1 tsp dried shiitake soaking liquid (if available).
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
What type of tofu should I use?
Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.
Source: HǎoWèi ingredient guide
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
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